Look at all these colors- colorful snuggling, colorful cooking! I love colorful meals and we’ve been lucky to find so many colorful veggies lately. It makes me really happy.
I had someone ask me recently, “You have a soup blog, right?” Guilty. It seems last summer I had an herb blog and now, a soup blog. I do like my soups. They are so super easy to make, loaded with nourishing veggies, and so easy to eat. A big pot means we can have it for dinner and leftovers for lunches throughout the week. Plus, they are delicious. I got obsessed this week thinking about roasted vegetable soups. The roasted flavor creates an added layer. I made a batch of Banana Bread this week and had some coconut milk left over. That was the inspiration for this soup- one cup of coconut milk that I didn’t want to waste. It had a slight Indian spice to it but mostly, it was just delicious.
Simple Roasted Sweet Potato Soup
- 1 Yellow Onion, cut in half and then quartered
- 2 medium sized Sweet Potatoes, peeled and cut into 1” pieces
- 2 medium sized Red Potatoes, peeled and cut into 1” pieces
- ½ Red Pepper, cut into 1” pieces
- Olive Oil
- Sea Salt & Black Pepper
- 5 cloves Garlic, with skin on
- 1 cup Coconut Milk
- 4 cups Stock (I used chicken stock but vegetable would be good as well.)
- 1 tsp Smoked Paprika
- 1 ½ tsp Curry Powder
- 1 small bunch Cilantro, chopped
- 1 Tbsp chopped fresh Parsley
Preheat oven to 400. In a large baking dish, add the onion, potatoes, and red pepper. Drizzle with olive oil, salt & pepper. Mix together. Bake for 30 minutes. Stir. Add the garlic and place a little more olive oil on the garlic. Roast for 20-30 more minutes. Meanwhile, heat a soup pot on the stove at medium heat. Add the stock, paprika, curry, cilantro, and parsley. Remove the vegetables from the oven and blend with 1 cup of coconut milk. Whisk the blended veggies together with the broth and cook for a few more minutes.
This next dinner came about because I wanted to make Creamy Tomato Cashew Soup but realized I didn’t have all the ingredients. I made it anyway and then it wasn’t quite right. I thought about what I could do to it to make it better for a day and then Grant and I decided to turn it into a sauce with meatballs. I know people who make great Italian meatballs are vehemently opposed to using ground turkey but we chose to use it here to keep the recipe leaner. It turned out really well. Here’s the final recipe.
Turkey Meatballs in a Vegetable Nut Ragu
- ½ cup blend of- raw Cashews, Walnuts, Pumpkin Seeds, Sunflower Seeds
- ½ cup Water
- 1 Tbsp Olive Oil or Ghee
- ½ small Red Onion, finely chopped
- 2 big Carrots, finely chopped
- 1 clove Garlic, finely chopped
- 2 cups Diced Canned Tomatoes
- 1 Tbsp Tomato Paste
- 1 Tbsp Dried Italian Herbs (I used an Italian herb blend from Frontier that I love but any would work- basil, oregano, rosemary, thyme, etc…)
- 2 Tbsp Fresh Parsley, chopped
- Sea Salt & Black Pepper to taste
Toast the nuts and seeds. Cool. Blend in a blender with water. Set aside. Heat a soup pot on medium and add oil or ghee. Add onions. Cook, stirring, for about 4 minutes or so. Add garlic and carrots. Cook for another few minutes. Add tomatoes. Stir and cook for about 10-15 minutes. Add tomato paste, herbs and seasonings. In small batches, blend the tomato mixture in the blender with the nut milk and then return to the pot to heat through a few more minutes.
- 1 lb ground Turkey
- 1 large Shallot, finely chopped
- 2 cloves Garlic, crushed and chopped
- 2 Tbsp Italian seasoning mix
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 1 -2 Tbsp Olive Oil
In a medium size bowl, mix the ground turkey with the shallots, garlic, and seasonings. Once it is evenly mixed, form into small meatballs (we like ours about an inch in diameter). Heat a large skillet on medium high and add the oil. Place the meatballs in the skillet and cook on both sides until lightly brown and cooked through. Add the sauce to the skillet, on top of the meatballs. Cook for a few more minutes. Serve the sauce with meatballs over cooked pasta and sprinkle with freshly grated Parmesan Reggiano. We served a simple salad on the side and washed it all down with a glass of red wine.
I haven’t been posting many sweet recipes lately. I still make pies from time to time for others but we have sort of lost our sweet teeth. And once you don’t eat much sugar, you don’t really ever crave it. When I do want sweets, it is usually in the form of a cookie or a little piece of good chocolate. I found these great Theo chocolate bars (one of my favorite chocolate companies whose chocolate factory just so happens to be on the street I lived on years ago in Seattle!) on sale at several grocery stores this month. The Salted Almond chocolate bars are so good. Luckily, I had a couple stowed away in the cupboard when it came time to figure out a cookie recipe to make for a dear friend’s birthday last week. Here’s what I came up with.
This recipe was adapted from Smitten Kitchen’s, “Our Favorite Chocolate Chip Cookies.” It is our new favorite! There is nothing better than a perfect cookie.
Chocolate Almond Cookies
Makes about 3 dozen
- ½ cup Cane Sugar
- ½ cup Brown Sugar
- 1 stick Unsalted Butter, cold, cut into 1/2-inch pieces
- 1 Egg
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon salt
- 1 cup raw Almonds, toasted and chopped
- 1 Theo Salted Chocolate Almond Bar, chopped
- Parchment Paper (for storing and baking)
Preheat to 300. Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda. Add the flour and salt and mix them into the batter. Mix in the chocolate and the almonds. I like to divide the batter into 3-4 balls and, on a piece of parchment paper, form each ball into a log about 1” in diameter. I then wrap each cookie dough log up in the parchment and place in a plastic bag. You can keep them in the refrigerator for up to a week or freeze them for months. When you are ready to bake some, simply slice them off and place the slices on a parchment lined baking sheet and bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
It seems many of our friends and neighbors are all working on new albums. There are many in the works and I can’t wait! For now, keeping with the colorful theme- in name and sound- I have been listening to a local band I became aware of last Spring, Great Peacock.
Great Peacock’s Blount Floyd and Andrew Nelson combine a bold harmony-driven sound, nicely crafted songs inspired by their upbringing in the South- Alabama and Mississippi respectfully, lots of energy, and a love of old country music to create some really fun songs. I’ll close with this video they put out in December, of their single, Tennessee.